Under The Squash Vines

Đậu hũ kho thơm: Braised Pineapple and Tofu 

Ingredients: 

3 Thai chili peppers, diced

4 Thai chili peppers, whole

1 bulb shallots, sliced

1 bulb garlic, sliced

1 pint mushrooms, sliced

1/2 pineapple, diced into chunks

1 block firm tofu, cubed, pat dry

1 tablespoon sugar

3-4 cups coconut water

1/2 tablespoon vegan fish sauce or to taste

3-4 tablespoons soy sauce or to taste

1 tablespoon vegan stir fry sauce or to taste

1 tablespoon rice vinegar or to taste

Chopped scallions to garnish

Black pepper to garnish

Instructions: 

1. Pan fry tofu cubes until golden brown.

2. On medium high heat, sautée garlic, shallots, and diced Thai chili peppers for 3 minutes.

3. Add the sliced mushrooms and cook for 2 minutes.

4. Add the sugar a stir fry sauce and cook until caramelized to a dark brown color. Do not burn.

5. Add the coconut water, vegan fish sauce, soy sauce, and rice vinegar. Taste the sauce. Add the pineapple and tofu. Cover and simmer for 20 minutes. Reduce sauce to desired consistency.

6. Add the whole Thai chili peppers and black pepper. Simmer for another 5 minutes.

7. Turn off heat and garnish with chopped scallions. 

8 . Serve with white rice.